1. Standards1.1. Ensure all work is carried out as per the contract and client’s *** Manage the preparation, presentation and service of all meals in a professional manner, providing delicious and well-presented meals within budgetary constraints and maintaining quality and standard as per the specification of services and objectives given by the *** Demonstrate excellence in all areas of preparation, presentation and *** Liaise with superior to discuss day to day operational requirements, achievements and improvements and take necessary action accordingly. 1.5. Assist Location Manager for adequate staff coverage by preparing and assigning duties and working hours to those under his supervision. Ensure compliance with the work *** Give directions and instructions to Cooks, Assistant Cooks and Kitchen Helpers. 1.7. Develop recipes and prepare menus in consultation with Location Manager considering contract, client’s feed back and cost *** Prepare daily requisition for the next day kitchen supplies considering forecasted man-days, menu, stock in balance in the kitchen and available items in stores. Forward requisition for Catering Manager’s approval, before issues are made by storekeeper. 1.9. Control incoming supplies from stores for quality, quantity, damage and spoilage. 1.10. Oversee proper handling, packaging and storage of food stuffs in and ensure the stock rotation procedures are maintained. 1.11. Ensure that the food is prepared as per the planned menu and in line with instructions/feedback received from Location *** Control and supervise preparation of meals under approved methods and conditions (this includes taste, appearance and general acceptability to ensure a high level of customer satisfaction).1.13. Ensure smooth and timely supply of prepared/cooked food to all concerned units. 1.14. Strictly control wastage and ensure compliance with cost control measures and techniques without compromising with quality. 1.15. Supervise periodic *** Execute additional/special menus/orders agreed between the management and *** Prepare ‘a la carte’ orders if required contractually or approved by the management. 1.18. Oversee the service line from setup till the end of *** Ensure that all kitchen tools and equipments are in working order and inform the malfunctioning to the concerned *** Facilitate menu costing. 1.21. Directly supervise the entire kitchen staff to ensure compliance with company’s directives and procedures and ensure high level of employee motivation. 1.22. Identify staff training needs and initiate training process in coordination with superiors. Monitor and supervise on-the-job training process as per training guidelines and procedures. Ensure to maintain up to date records of on-the-job training. 1.23. Provide continuous learning and training to kitchen staff on various aspects of kitchen *** Perform any other task assigned by his superior within the scope of the *** Innovate and develop the recipes and introduce new dishes and cooking techniques to the work environment. https://www.gulfjobs.com/job/executive-chef-4475 |